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| Main ingredients | Prawns, Red chilli powder, Black pepper powder, Turmeric powder, Madras onions, Garlic, Green chillies, Curry leaves, Ginger, Coconut milk |
| Cuisine | Kerala |
| Course | Main course seafood |
| Prep time | 20-25 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 20-25 medium prawns, cleaned, deveined and washed
- 2 teaspoons red chilli powder
- Salt to taste
- ¼ teaspoon black pepper powder
- ¼ teaspoon turmeric powder
- 10-15 Madras onions
- 6-8 garlic cloves
- 2 green chillies
- 15-20 curry leaves
- 2 tablespoons oil
- 1 inch ginger, cut into thin strips
- 2 tablespoons coconut milk
Method
- Take prawns in a bowl, add red chilli powder, salt, black pepper powder and turmeric powder and mix till each prawn is well coated with the mixture. Set aside to marinate for 10-15 minutes.
- Coarsely pound the madras onions in a mortar with a pestle. Add garlic and green chillies and continue to pound. Add curry leaves and continue to pound to a coarse paste.
- Heat oil in an earthen pot, add the coarse paste and sauté for 2-3 minutes.
- Add ginger, mix and saute for 1 minute. Add prawns, mix and sauté on high heat for 2-3 minutes.
- Reduce heat to medium, add coconut milk, mix well and cook for 2-3 minutes.
Transfer onto a serving bowl and serve hot.
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